GIOVANNA VORIA Alfonso Mattozzi
At table with Mattozzi, family history and cuisine of Campania.
Mattozzi Alfonso was born in Naples in the 60s and grew up in a family of restaurateurs, world from which he was fascinated and will never leave. Alfonso speaks about story of his family that is intertwined and gives flavor to Neapolitan cuisine. Moving from street food to the "breakfast to fork ', from pizza to elegant dining, from tradition to innovation, Mattozzi family lives Bourbon , fascist and modern Naples and prepares food. Today, he is owner of '"European" restaurant, where the products of Campanian Gastronomy make disches a "certainty" for anyone who comes into his resaturant where "mozzarella talks" and where it’s expected that the pizza dough "relax" before being cooked.
Video table of contents
- Family Catering Charms
- Granaries of Memory: A treasure trove
- Breakfasts: "soaked bread and soup"
- The origins of "Mattozzi"
- The tomato pizza
- Breakfast at the fork
- From “pizzaioli” in the street to restaurateurs for intellectuals
- The "Mattozzi" in Naples: young and master of the shop
- Meal between socialism and fascism
- Cholera of '74
- ”European”
- Campanian Menù
- Family photoes
- Mussels that “die of cold "and dough that is "relaxed": seasonality
- Women and men in the kitchen
- Traditional and foreign cuisine
- Mediterranean Diet
Interview information
Country: IT
Region: Campania
City: Napoli
District: NA
Altitude: 17m s.l.m.
Alfonso Mattozzi
Document by: Federica Colombo, MedEatResearch-Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola, intervista di Rossella Galletti, sottotitoli a cura di Federica Colombo
Video by: Davide Mancini
Questo video fa parte del seguente archivio
Mediterranean granaries, curated by SOB University in Naples
Mediterranean granaries, curated by SOB University in Naples
